Four Cheese Pizza – 2 December 2015

main151202D bought a couple of nice heirloom tomatoes on Saturday from Tomatero Farm at the Grand Lake Market, and suggested I make another Four Cheese Pizza from the Greens cookbook. main151202-2We had more of the Vacherin substitute for Fontina Valle d’Aosta from the Cheese Board, but J at the Bowl suggested I try their Fontal, and so I bought some and used perhaps a couple ounces of that on the pizza. I had 1.3 oz of Italian provolone remaining, and grated that up, and also about 2 oz of parmaggiano (supposed to be less, but this is not exactly an exact science…) setting151202I minced a clove of garlic (actually, there were two, one sort of clinging to the side of the other) and placed in 1 Tbsp olive oil, and sliced as thinly as possible some red onion – maybe a 1″ high chord 1 1/2″ wide and as long. After pre-baking the crust 1.5 minutes, I brushed with the olive oil and garlic, and strewed the onions around, then most of the mixed, grated cheeses and finely chopped marjoram (from the garden: in total, I used 4 stems, about 5 – 8″ each) topped with one thickly-sliced heirloom tomato,wine151202 with one sliced San Marzano tomato to fill in the middle, salted and peppered the tomatoes, but actually not enough, then added the rest of the mixed cheeses. Finally, I pinched off small daubs of gorgonzola dolce, and placed them on and around the tomatoes, and baked for another 5 minutes at 500 degrees. Finished by scattering on the rest of the chopped marjoram. It was really good, but not perfect, possibly b/c of the insufficient salt on the tomatoes. Or the insufficient tomatoes, this being, after all, DECEMBER.

D brought up an E. Guigal Cotes du Rhone (2011) from Costco. It was not the best bottle of this wine that I have had, but it was fine with the pizza.

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1 Response to Four Cheese Pizza – 2 December 2015

  1. Pingback: Pizza crust my way | Recipes from A Dinner Journal

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